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Monday, July 11, 2011

Fresh Salmon Quiche and Creme Fraiche

From the kitchen of One Perfect Bite...This is a lovely recipe to have on hand for a luncheon or light supper. Those of us who live in the Pacific Northwest have easy access to salmon and I try to make this quiche several times during the course of the summer salmon run. It's very easy to prepare, and, when it's made with quality ingredients, it really is delicious. That is not to say shortcuts can't be taken, or substitutions made. While the recipe is a classic, the salmon doesn't much care if it is resting on a bed of homemade or store bought pastry. Conversely, it is possible to use homemade creme fraiche as a substitute for its expensive commercial counterpart. I've included a recipe for the homemade variety in this post. I have a friend who swears that two parts heavy cream to one part sour cream make a perfectly acceptable mock creme fraiche. I can't say if that is so. I enjoy her company so much that I don't pay much attention to food when we are together. There is just too much else to talk about and it seems we are forever playing catch-up when we do sit down to eat. I do know from bitter experience that shallots can be hard to come by in some parts of the country, so, if you have trouble finding them, use scallions, white part only, to replace them. This next bit will cost me merit badges, but I have occasionally, just occasionally mind you, used left over salmon as the base for the quiche. We had this for supper last evening. I served it with a clear celery soup and a salad so crisp you could hear it crunch. It was a perfect meal for a warm summer evening. I know that those of you who try this quiche will enjoy it. Here's the recipe.

Directions:
1) Fit pastry into 9-inch tart pan. Pierce bottom with tines of a fork. Place pan in freezer and chill for at least 20 minutes.
2) After chilling, partially bake crust for 12 minutes at 400 degrees F. Remove from oven and allow to cool for at least ten minutes before filling.
3) Reduce oven to 375 degrees F.
4) Meanwhile, melt butter in a medium sized skillet on low-medium heat. Add shallots and cook for five minutes, stirring frequently to avoid browning. Add salmon and heat just until salmon is cooked through. Remove from heat.
5) Spread filling in cooled crust. Sprinkle evenly with shredded cheese.
6) Whisk eggs, creme fraiche, salt, pepper, and cayenne together until combined. Pour over other ingredients and place in oven. Bake for about 40 minutes or until custard is set. Yield: 6 servings.

Directions:
1) Combine heavy cream, sour cream and yogurt in a small bowl. Whisk until smooth. Cover with plastic wrap and let stand at room temperature until thickened, 6 to 8 hours or overnight. Allow it to sit for a longer period of time will produce a thicker cream.
2) Transfer thickened cream to refrigerator and store, covered, until ready to use.

That must be a totally decadent tasting quiche and I do love quiche. We have had fresh salmon at the fish market here in Florida recently quite often and I usually saute it in a pan, there are never any left over's to use in quiche though. Ha. I may have to try this and thanks for the recipe for the substitute creme fraiche. My Gary can't eat onions so I always try to keep shallots on hand to use and do love them.

Just up my street, I love salmon and have never though of putting it in a quiche.I am surprised that you put a creme fraiche recipe. Every shop in the UK and France has it on the shelf ready for use. Diane

Thanks so much for the creme fraiche recipe; I can so rarely justify buying a whole container. I can even see making a vegetarian version of this quiche with some blanched broccoli instead of the salmon. Yum!

This definitely looks tasty! I am chuckling to myself about quiches this week, though - because I made a very weird "muffin" recipe with rhubarb in it and the little dears turned out to be much like little quiches. Whoops!!

That must be an amazing quiche!! The whole meal sounds perfect for a summer evening. It is wonderful to have friends like yours... that you forget the time and the food. Pretty special when that happens. blessings ~ tanna

Oh I am so very happy you stopped by my blog and led me here to this delectable spot of culinary pleasure! And for my first visit one of my favourites Salmon to boot!! Thank you so much for your kind comments on my blog. I aam looking forward to exploring your blog in search of my perfect bite...but me thinks Salmon is close to perfection fro me, but i promise not to stop at the Salmon...

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